Meals and Courses

Eggs Florentine

cook 10 mins
  • 15 g (1/2 oz) butter, plus extra for buttering the muffins
  • 200 g (7 oz) spinach leaves
  • 4 muffins, split in half
  • 4 eggs
  • 3 tablespoons chopped parsley
  • 200 ml (7 fl oz) jar hollandaise sauce
  • salt and pepper
  • Half-fill a small saucepan with water and bring to the boil. Meanwhile, melt the butter in a large saucepan, add the spinach and cook over a medium heat, stirring, for 1–2 minutes until wilted. Season with salt and pepper.
  • Toast the muffins, cut-side up, under a preheated medium grill until lightly browned. Meanwhile, poach the eggs, 2 at a time, in the boiling water and cook for 1–2 minutes until the whites are firm and the yolks soft.
  • Butter the warm muffins, then divide the spinach between them and top with an egg. Mix the parsley into the hollandaise and spoon over the eggs. Serve with ground black pepper.
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